“Posto is the Indian name for poppy seeds,” explains Enter Via Laundry chef Helly Raichura. “I love the mix of wattleseeds and poppy seeds because they are equally delicious.”
Ingredients
Method
1.Heat a frying pan over medium heat. Add poppy seeds and cook, stirring frequently, until lightly toasted (1 minute). Remove from heat and cool completely. Transfer to a spice grinder or small high-speed blender and finely grind.
2.Transfer poppy seeds to a large bowl with wattleseeds, spring onion, chilli, coconut, sugar, mustard oil and 60ml water; season to taste and, using your hands, work mixture until moisture is absorbed and forms a soft dough that can hold its shape. Add a little extra water if the dough is too dry. Divide dough into 10 portions (1 packed tbsp each) and form into 5cm discs. Place on a tray lined with baking paper and refrigerate for 30 minutes to firm up.
3.Heat 2mm mustard oil in a large non-stick frying pan over medium-high heat. Add discs, cook (1-2 minutes) on each side or until golden and cooked through.
4.Transfer to a serving bowl, scatter with extra wattleseeds and chilli and serve with pickles, rice and mains.
White poppy seeds (posto), a mild, nutty version of blue or black poppy seeds, are available from Indian grocers and herbies.com.au. If unavailable, substitute blue or black poppy seeds.
Notes
